Cottage pie

3 large onions (sf)
3 sticks celery (sf)
1/2 tsp bicarbonate of soda (0.25 syns)
500g extra-lean beef mince (f)
2 stock cubes (f)
1 tbsp Bovril (f)
1 tin chopped tomatoes (sf)
1 box (500ml) passata (sieved tomatoes)
4 large carrots (sf)
6-8 potatoes (f)
Chop celery and onions, add half-cup of water and bicarb, and cook over high heat until brown. Add mince and brown.
Add stock cubes, bovril, and any other flavourings.
Add passata and chopped tomatoes and turn down to low.
Shred or grate carrots and add to pan.
Cook gently (simmering) for at least 20-30 minutes.

Peel and slice potatoes into 1cm slices. Cook in boiling water for 20min, then mash or use potato ricer to create mash. Add salt to taste.

Tip mince into a pyrex dish and top with potato. Cook in hot oven for 15  mins until top is browning.